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Sparkling "FLASH-BREWED" Coffee

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Drip bags

This variety traces its roots to a now-closed coffee breeding station operated by Nestlé in Ecuador.

The station closed many years ago with many other varieties still in various stages of development. One of these unreleased varieties was known as Sidra. Recent genetic testing has shown this to be potentially Ethiopian in background and not related to cultivated typica and bourbon derived plants.

Fausto Romo owns the 6-hectare farm, Finca Carolina, named after his daughter and where there are 3 hectares of coffee planted.

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored.

This is our second year buying from Fausto Romo, and it's exciting to see the consistency and quality that his harvests have to offer. We are looking forward to next season's harvest as well, as we look to establish longer-lasting relationships with quality-minded producers.

The coffee is picked ripe and depulped the same day, then fermented dry for 14 hours. The coffee is washed about five times to remove all the mucilage and dried on rooftop for about 15 days.

In the cup, a mix of citrus (tangerine, pomelo) and stone fruit (red plums) are at the forefront, balanced with malic acidity and a lingering finish.

Please enjoy!

This variety traces its roots to a now-closed coffee breeding station operated by Nestlé in Ecuador.
The station closed many years ago with many other varieties still in various stages of development. One of these unreleased varieties was known as Sidra. Recent genetic testing has shown this to be potentially Ethiopian in background and not related to cultivated typica and bourbon derived plants.
Fausto Romo owns the 6-hectare farm, Finca Carolina, named after his daughter and where there are 3 hectares of coffee planted.
For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored.
This is our second year buying from Fausto Romo, and it's exciting to see the consistency and quality that his harvests have to offer. We are looking forward to next season's harvest as well, as we look to establish longer-lasting relationships with quality-minded producers.
The coffee is picked ripe and depulped the same day, then fermented dry for 14 hours. The coffee is washed about five times to remove all the mucilage and dried on rooftop for about 15 days.
In the cup, a mix of citrus (tangerine, pomelo) and stone fruit (red plums) are at the forefront, balanced with malic acidity and a lingering finish.
Please enjoy!